Kale & Quinoa Pomegranate Salad (Printable Version)
# What You Need:
→ Base
01 -
1 cup quinoa, rinsed
02 -
2 cups water
03 -
4 cups chopped kale, stems removed
→ Add-ins
04 -
½ cup pomegranate seeds
05 -
¼ cup chopped walnuts or almonds
06 -
¼ cup finely chopped red onion
07 -
¼ cup chopped fresh parsley or mint (optional)
→ Dressing
08 -
3 tbsp olive oil
09 -
2 tbsp lemon juice
10 -
1 tsp maple syrup or agave
11 -
1 tsp Dijon mustard
12 -
Salt and black pepper, to taste
# Steps to Follow:
01 -
In a saucepan, combine rinsed quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Let cool slightly.
02 -
Place chopped kale in a large bowl. Add a pinch of salt and massage with your hands for 1–2 minutes until tender.
03 -
In a small jar or bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper.
04 -
Add cooked quinoa to the kale, then mix in pomegranate seeds, red onion, nuts, and herbs.
05 -
Pour dressing over the salad and toss well to combine.
06 -
Let sit for 5–10 minutes before serving to allow flavors to meld.
# Additional Notes:
01 -
For a nut-free version, substitute seeds like pumpkin or sunflower.
02 -
Add crumbled feta or grilled chicken for a heartier option (not vegan).
03 -
Great for meal prep—keeps well in the fridge for up to 3 days.